Chicken Enchilada Pasta

My neighbor showed up one Thursday evening with a casserole dish in her hands and a knowing smile. She'd heard my week had been rough and figured I could use something warm that didn't require thinking. One bite of her chicken enchilada pasta and I was hooked — it was creamy, bold, and somehow felt like both a hug and a celebration. I asked for the recipe immediately, scribbled it on the back of a grocery receipt, and have been making it ever since.

I made this for my brother's family the first time they visited after moving across the state. His kids, who usually turn their noses up at anything remotely spicy, went back for seconds without a single complaint. My sister-in-law leaned over and asked if I'd been secretly taking cooking classes, and I just laughed. Sometimes the best recipes are the ones that look fancy but come together with almost no effort.

Ingredients

• Cooked chicken breast, shredded: I use rotisserie chicken when I'm short on time, but leftover grilled chicken works beautifully too and adds a subtle smoky note.
• Penne or rotini pasta: The ridges and tubes trap the sauce perfectly, making every bite satisfying and saucy instead of dry.
• Black beans: These add heartiness and a creamy texture that balances the boldness of the enchilada sauce without feeling heavy.
• Bell pepper and onion: I dice them small so they soften quickly and blend into the sauce, adding sweetness and depth without overpowering the dish.
• Garlic: Fresh is best here, it blooms in the oil and perfumes the whole kitchen within seconds.
• Diced tomatoes: Draining them keeps the sauce from getting watery, which I learned after one soupy attempt early on.
• Frozen corn: Optional, but it adds little bursts of sweetness that play nicely against the spice.
• Red enchilada sauce: This is the backbone of the dish, look for one with good depth and a hint of smokiness if you can find it.
• Cheddar and Monterey Jack cheese: The combination melts into gooey perfection and gives you sharp flavor with creamy smoothness.
• Sour cream: It cools the heat just enough and makes the sauce silky and rich.
• Cumin, smoked paprika, chili powder: These spices build layers of warmth and complexity, each one adding something the others can't.
• Olive oil: I use it to sauté the vegetables, it keeps everything from sticking and adds a gentle richness.
• Cilantro, green onions, avocado: Fresh garnishes that brighten up each bowl and make it feel like a real meal, not just leftovers reheated.

Instructions

Boil the pasta:

Cook your penne or rotini in a big pot of salted water until it's just tender with a slight bite. Drain it well and set it aside, it'll finish cooking in the sauce later.

Sauté the vegetables:

Heat olive oil in a deep skillet over medium heat, then toss in the diced onion and bell pepper. Let them soften for a few minutes until they smell sweet and look glossy, then stir in the garlic and let it sizzle for about a minute.

Add the protein and beans:

Toss in your shredded chicken, black beans, diced tomatoes, corn if you're using it, and all your spices. Stir everything together and let it warm through, the kitchen will start smelling like a taqueria.

Pour in the enchilada sauce:

Add the red enchilada sauce and bring the whole mixture to a gentle simmer. Then fold in the cooked pasta and toss until every piece is coated in that rich, tangy sauce.

Make it creamy:

Turn the heat down low and stir in the sour cream along with half of your shredded cheese. Mix until everything melts together into a creamy, dreamy blend.

Melt the topping:

Sprinkle the rest of the cheese evenly over the top, cover the skillet, and let it sit for a few minutes. The cheese will melt into a bubbly, golden layer that's impossible to resist.

Serve and garnish:

Scoop it into bowls while it's still hot and top with fresh cilantro, green onions, or avocado. Each garnish adds a pop of color and freshness that makes every bite feel complete.

Save

The first time I brought this to a potluck, someone asked if it was from a restaurant. I just smiled and said it was a family recipe, which wasn't exactly a lie since it had become one the moment I made it twice. There's something about a dish that makes people lean in for seconds and ask for the recipe that turns it into more than dinner.

Make It Your Own

This dish is forgiving and loves a little improvisation. If you want more heat, toss in diced jalapeños or a pinch of cayenne when you add the spices. For a vegetarian version, skip the chicken entirely and double up on the black beans, maybe add some sautéed zucchini or mushrooms for extra substance. I've also swapped the red enchilada sauce for green when that's what I had on hand, and it worked beautifully with a brighter, tangier flavor.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to four days, and honestly, they taste even better the next day when everything has melded together. I reheat individual portions in the microwave with a splash of water or milk to loosen the sauce, or warm the whole batch gently on the stove over low heat. The cheese might not be as gooey the second time around, but the flavors deepen in a way that makes it worth it.

Serving Suggestions

I like to serve this with a simple side salad dressed in lime juice and olive oil, the acidity cuts through the richness perfectly. Tortilla chips on the side are always a hit, especially for scooping up any extra sauce at the bottom of the bowl. If you're feeding a crowd, set out bowls of toppings like diced avocado, extra sour cream, pickled jalapeños, and hot sauce so everyone can customize their plate.

• A squeeze of fresh lime juice over the top before serving brightens everything up.
• Crushed tortilla chips sprinkled on top add a satisfying crunch.
• Leftovers make an excellent filling for quesadillas or burritos the next day.

Save

This is the kind of recipe that makes weeknights feel less like a chore and more like a reason to gather around the table. I hope it becomes one of those dishes you reach for again and again.

Recipe FAQs

→ Can I use rotisserie chicken instead of cooked chicken breast?

Yes, rotisserie chicken is an excellent shortcut. Simply shred it and use 2 cups in place of the cooked chicken breast. This reduces your prep time significantly while maintaining the same delicious flavor.

→ What pasta shapes work best for this dish?

Penne and rotini are ideal choices as their shapes trap the enchilada sauce beautifully. Other sturdy pasta options include fusilli, farfalle, or rigatoni. Avoid thin pastas like angel hair, as they break easily when tossed with the sauce.

→ How can I adjust the spice level?

For extra heat, add chopped jalapeños or increase the chili powder beyond the ½ teaspoon called for. For milder flavor, reduce the cumin and smoked paprika. You can also swap mild enchilada sauce for a spicier variety depending on your preference.

→ Is this suitable for a vegetarian meal?

Absolutely. Simply omit the chicken and double the black beans to 2 cans for protein and heartiness. The rest of the ingredients remain the same, creating a satisfying vegetarian Tex-Mex pasta dish.

→ Can I make this gluten-free?

Yes, substitute the penne with gluten-free pasta and use a gluten-free enchilada sauce. Check all packaged ingredients for hidden gluten. The cooking method remains identical, and the dish tastes just as delicious.

→ What garnishes pair well with this dish?

Fresh cilantro, sliced green onions, and diced avocado are perfect finishing touches. Sour cream drizzle, crispy tortilla strips, or pickled jalapeños also complement the Tex-Mex flavors beautifully.